Preparation

1)ORANGE CHICKEN: In a large skillet, saute chicken in 2 tablespoons. butter until juices run clear. Sprinkle with salt, paprika and pepper; remove from pan and keep warm. In the same pan, saute the onion in remaining 1 tablespoons. butter until tender. In a small bowl, combine the cornstarch, ginger, nutmeg, orange juice and honey. Pour over onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Add olives and chicken; simmer, uncovered, for 5 minutes or until chicken is heated through. Serve over the linguine.

2)Extreme Brownie Cookies: In the top of a double boiler set over very hot water, melt the bittersweet chocolate and butter. Allow it to cool. Using an electric mixer, beat the eggs and vanilla in a mixing bowl until frothy. Slowly add the sugar and beat until the mixture ribbons off the beaters. Add the melted chocolate mixture. Stir to combine. Sift the dry ingredients together. Add to the chocolate mixture and stir to combine. Fold in the chips and nuts. The dough will seem more like cake batter than cookie dough. Cover the mixing bowl with plastic wrap and refrigerate until the dough is well chilled (and more cookie-dough-like). Set the oven to 350 degrees. Line several baking sheets with baking parchment. Scoop up the chilled dough and roll with your hands into small balls the size of a whole walnut (in the shell). Place the cookies on the prepared pans, about 1 1/2 inches apart. Bake about 12 minutes or a bit longer. The tops of the cookies should look dry and cracked. Allow to cool for a minute on the baking sheet, then remove to cake racks for further cooling.

3)Yukon Gold Potatoes: Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid, add the onion and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but DO NOT smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.